contains a can of pineapple. After the batter is poured into the pan, it
is topped with a wonderful topping of brown sugar, coconut and pecans
before baking. As soon as the cake comes out of the oven, it is topped
with a hot topping of cream and butter, etc. This cake is baked in a
9-inch square pan but will go a long way. This rich dessert should be
served in small pieces.
DOUBLE TOPPED PINEAPPLE CAKE
Cake:
2 cups all-purpose flour
1 cup sugar
1 tsp baking soda
1 tsp salt
1 can (13.5 oz)crushed pineapple, undrained
1 tsp vanilla
2 eggs
Preheat oven to 350 degrees. Grease the bottom only of a 9-inch square
baking pan.
In a large mixer bowl, combine all the above ingredients using the lowest
speed of electric mixer until blended. Increase speed to medium and beat
for 2 minutes. Pour batter into the prepared baking pan.
Topping:
1/2 cup firmly packed brown sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
Combine all the topping ingredients together and sprinkle over the top of
the batter in the baking pan. Put cake into oven and bake at 350 degrees
for 45 to 50 minutes or until cake springs bake with lightly touched in
the center. Just before the cake is done, prepare the following sauce.
Sauce:
1/2 cup butter
1/2 cup sugar
1/2 cup light cream
1/2 tsp vanilla extract
In a small saucepan, melt the butter. Blend in the sugar, cream, and
vanilla. Pour sauce over the warm cake.
Allow cake to cool before serving.
Enjoy!
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